You all know about kale chips don’t you? Kale in a form that kids will eat? That the pickiest eaters ask for as a snack? In cafes they usually deep fry it, and I find it a bit greasy like that. I like it better roasted till crisp with just a little oil and salt.
There was a time when I didn’t get the attraction of broad beans, and now I’m looking forward to a couple of months of deliciousness. Not enough yet to be a meal all on their own so they are going into soup. They’ll be in the slow cooker all this sunny, solar powered day, with leeks, carrots, celery, some mature tromboncino that I’ve just harvested for seed (which will dissolve…
Vegetable soup on this cold wet Saturday, nearly all in season vegetables out of the garden, the pot simmering on the fire all day. Soup, at least, is comforting, as we head into yet another la Niña. A very simple recipe –
When you find a crop or variety that likes your garden conditions, it makes food gardening look soooo easy. This is Green Sprouting Broccoli. I figure the yield is in the range of 50kg per plant, and our favourite way to eat it is as broccolini chips
First pick (of many to come) of Madagascar beans for storage. In my subtropical climate, I’m looking at bananas (including plantain), cassava, taro, sweet potatoes, pumpkins, yams and beans as storable calories, and these Madagascar beans look like becoming a mainstay of the system.
I think this is our fourth bunch of bananas in the new house, in three years. And there’s another three coming on, another Ladyfinger and two huge Cavendish bunches. I suspect bananas will make it onto the list of staples in this climate.
I try not to do gluts. With the new, tiny garden area sequencing has become even more important – 60cm trellised row of snow peas each month, no more or I will run out of room to plant before the end of the season.